Literature DB >> 24421199

Evaluation of bacterial contamination in a fed-batch alcoholic fermentation process.

P de Oliva-Neto1, F Yokoya.   

Abstract

Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.

Entities:  

Year:  1994        PMID： 24421199     DOI： 10.1007/BF00327963

Source DB:  PubMed          Journal:  World J Microbiol Biotechnol        ISSN： 0959-3993            Impact factor:   3.312


  3 in total

1.  Weighing technique for determining bacterial dry mass based on rate of moisture uptake.

Authors:  D K O'toole
Journal:  Appl Environ Microbiol       Date:  1983-08       Impact factor: 4.792

2.  The nature of the stimulation of the growth of Streptococcus lactis by yeast extract.

Authors:  J S Smith; A J Hillier; G J Lees
Journal:  J Dairy Res       Date:  1975-02       Impact factor: 1.904

3.  By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae.

Authors:  B Maiorella; H W Blanch; C R Wilke
Journal:  Biotechnol Bioeng       Date:  1983-01       Impact factor: 4.530
  3 in total
  7 in total

Review 1.  Conventional and nonconventional strategies for controlling bacterial contamination in fuel ethanol fermentations.

Authors:  Sandra Regina Ceccato-Antonini
Journal:  World J Microbiol Biotechnol       Date:  2018-05-25       Impact factor: 3.312

2.  Bacterial contaminants of fuel ethanol production.

Authors:  Kelly A Skinner; Timothy D Leathers
Journal:  J Ind Microbiol Biotechnol       Date:  2004-08-28       Impact factor: 3.346

3.  The consequences of Lactobacillus vini and Dekkera bruxellensis as contaminants of the sugarcane-based ethanol fermentation.

Authors:  Rafael Barros de Souza; Billy Manoel dos Santos; Raquel de Fátima Rodrigues de Souza; Paula Katharina Nogueira da Silva; Brígida Thais Luckwu Lucena; Marcos Antonio de Morais
Journal:  J Ind Microbiol Biotechnol       Date:  2012-07-29       Impact factor: 3.346

4.  Saccharomyces cerevisiae transcriptional reprograming due to bacterial contamination during industrial scale bioethanol production.

Authors:  Osmar V Carvalho-Netto; Marcelo F Carazzolle; Luciana S Mofatto; Paulo J P L Teixeira; Melline F Noronha; Luige A L Calderón; Piotr A Mieczkowski; Juan Lucas Argueso; Gonçalo A G Pereira
Journal:  Microb Cell Fact       Date:  2015-01-30       Impact factor: 5.328

5.  Immobilization of Papain on Chitin and Chitosan and Recycling of Soluble Enzyme for Deflocculation of Saccharomyces cerevisiae from Bioethanol Distilleries.

Authors:  Douglas Fernandes Silva; Henrique Rosa; Ana Flavia Azevedo Carvalho; Pedro Oliva-Neto
Journal:  Enzyme Res       Date:  2015-01-01

6.  Yeast Derived LysA2 Can Control Bacterial Contamination in Ethanol Fermentation.

Authors:  Jun-Seob Kim; M Angela Daum; Yong-Su Jin; Michael J Miller
Journal:  Viruses       Date:  2018-05-24       Impact factor: 5.048

7.  Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis.

Authors:  Inayara C A Lacerda; Fátima C O Gomes; Beatriz M Borelli; César L L Faria; Gloria R Franco; Marina M Mourão; Paula B Morais; Carlos A Rosa
Journal:  Braz J Microbiol       Date:  2011-06-01       Impact factor: 2.476
  7 in total

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